roasted chicken potatoes and veggies

Ingredients roasted chicken potatoes and veggies

8 chicken legs
4 potatoes
1 cup carrots
2 cup broccoli
1/4 cup Extra Virgin Olive oil
1 cup chicken broth
1/2 cup butter
1 tbsp paprika
1 tbsp salt
1 tbsp pepper
1 tbsp Roasted garlic salt
1 tbsp Sun- dried tomato and herb seasoning
1 tbsp Italian herb seasoning
1 cup bread crumbs
1 egg
1/2 cup milk

how to make roasted chicken potatoes and veggies

Preheat oven to 400°F

Peel and scallop potatoes

Place scalloped potatoes and carrots in baking dish, drizzle Olive oil, butter and chicken broth over top, then add salt, pepper, paprika, roasted garlic salt, and Italian herb seasoning over potatoes. Cover and Put in oven for 20 mins

Whisk egg and milk together in a small bowl

Mix bread crumbs, salt, pepper, Italian seasoning, Sun- dried tomato and herb seasoning, roasted garlic seasoning together in another bowl

De-skin the chicken, then roll all the chicken legs in the bread crumb mixture until fully covered

Remove the potatoes and carrots from the oven and add in the broccoli and chicken over top of the potatoes and carrots (make sure the chicken is overtop of everything) Cover and put in the oven for 1 hour and 30mins.